How to make tea?

There are many varieties of tea, they differ in processing method and production technology. It would seem that there is nothing difficult in the production of tea, because the process of preparing some varieties of tea takes only one day. But is it? This article will discuss the technology of tea production. Before you start processing tea, you need to collect it. For this use and wild bushes, but most often they are specially cultivated on the plantations. Tea can collect cars or people manually. Such an assembly is a very laborious process.

Stages of tea production

  • Let's learn how to make tea. After collecting the tea leaves must be sorted. Dirty, damaged and diseased leaves must be culled. At the same stage, higher quality raw materials for elite tea can be selected. Sorting can be done only by hand.
  • Sorted leaves are sent to wither. This is the process of dehydration of tea leaves, it loses at this stage 55% of moisture. Usually wilting takes place in the shade, the room should be well ventilated.But some varieties are kept in the sun. Natural wilting lasts from 10 to 24 hours. With artificial - time is reduced by 3-5 times, it is produced in special dryers. At the withering stage, besides simple dehydration, an important thing happens: the cellular turgor subsides, the tea leaves become more resilient, they are less fragile, and the juice at the same time becomes more viscous and thick. These processes further guarantee high-quality fermentation and twisting.
  • After withering, the tea leaves are shaken in bamboo baskets and laid out for drying until they turn slightly yellow and the damaged edges become somewhat rusty. This is the result of reaction with oxygen.
  • The curling stage should squeeze the maximum amount of tea juice out of the tea leaves. It can be produced by hand (this tea is called Orthodox) or by machine. Machine-rolled tea is labeled CTC. Deciphering this: Cuts, Tears, Curls. In translation, this means crush, grind, twist. This is how the process of making tea from low-quality leaves looks like. Manual twisting is an even more laborious process than manually picking tea.It looks approximately as follows: a layer of dried leaves is taken in hands, its thickness should be about 1 cm, it is twisted into a tube, and it begins to roll, similar to the rolling of dough. This continues until the green leaves turn to dark green. Tea, which is obtained by twisting lightly, gives a weak infusion during tea leaves. Tea leaves made of highly twisted raw materials will have a strong rich infusion.
  • The main part of the chemical transformation of tea makes fermentation. To this end, leaves are transferred to large, cool, darkened and damp rooms. Here they are laid out on a flat surface with a layer of about 10 cm. The surface should be covered with foil or made of wood, which is treated in a special way. The fermentation process can last from 45 minutes to 5 hours. This will depend on various conditions: on what is the initial temperature of the tea leaf after the twisting process, on the degree of humidity after drying, on the air humidity and on the features of the room ventilation. The color of the leaves during the fermentation process darkens considerably, and it is important to remember that it should be stopped at the moment when the aroma of the tea reaches its optimum condition.The fermentation process ends after drying.

Tea making equipment

Equipment for the production of tea is represented by the following types:

  • Tea harvesting machines.
  • Tea cleaning machines.
  • Tea Cutting Machines
  • Dryers tea leaves.
  • Presses for raw materials.
  • Twisting lines.
  • Screeners.
  • Packing equipment.
  • Lines for processing, production and packaging of tea in bags.